Serves 1.
Ingredients:
¼ teaspoon of fresh chopped parsley
1 poached egg
½ bunch of fresh asparagus spears
½ teaspoon of cold pressed olive oil
40g smoked salmon
SORREL HOLLANDAISE
½ egg yolk
¼ teaspoon of fresh chopped sorrel
¼ teaspoon of warm water
½ teaspoon of unfiltered apple cider vinegar
Method:
- Blanche asparagus spears until tender. In a pan heat the oil and stir in the chopped parsley.
- To a plate place the poached egg on top of the asparagus, add the salmon and pour the hollandaise mix over the top.
- Sprinkle with parsley mix.
Sorrel Hollandaise: - Whisk the egg yolks and vinegar over a pan of simmering water until thick.
- Remove from heat and add in the water and sorrel.
Index:
tbs : tablespoon
tsp : teaspoon
gms : grams
mls : milliliters
Please note: The more unusual ingredients in these recipes can usually be obtained from most Health Food Stores.
